Our family recipe for Russian tea cakes– tender, round cookies rolled in powdered sugar– makes an appearance every Christmas season. These cookies are easy to make and so tasty!
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Today on Instagram I am participating in a virtual cookie exchange with a handful of other like-minded mamas and food bloggers. We are sharing our favorite holiday cookie recipes in our feeds and stories (don’t worry if you missed it, I will save everything to a highlight on my profile).
Our “cookie exchange” was the perfect motivation (re: kick in the pants) to finally ask my mother-in-law for the family cookie recipes. Every year, my mother-in-law makes her mother and mother-in-law’s traditional cookie recipes.
Over the weekend, we baked cookies together and I listened as Clarice shared stories about the cookies and family. These Russian tea cakes are her mother-in-law’s recipe. Next up on the blog will be her mother’s Italian icebox cookies!
Russian Tea Balls
One tip that Clarice shared is the importance of thoroughly chilling the dough. Now, I typically try to push the limits when it comes to chilling dough, so I understand if you are likewise tempted. However, chilled dough will result in cookies that better hold their shape and have the best crumbly texture.
If possible, make the dough a day early and bake the next day. If you are more pushed for time (or just really want to eat the cookies ASAP), you can get away with 3-4 hours of chill time.
The dough comes together very easily in a stand mixer. After chilling and baking, the cookies are rolled in powdered sugar at least once.
I hope you enjoy the recipe! If you give it a try, don’t forget to tag me on social media, or come back and leave a comment or rating. I love to hear from y’all!
Related Recipes ::
- How to Make Powdered Sugar & Brown Sugar
- Frosted Tea Cakes (MY family’s Christmas cookies)
- Italian Icebox Cookies

Russian Tea Cakes
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Prep Time: 10 minutes + 4 hours chill
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Cook Time: 10 minutes
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Total Time: 27 minute
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Yield: about 2 dozen cookies 1x
Description
Our family recipe for Russian tea cakes– tender, round cookies rolled in powdered sugar– makes an appearance every Christmas season. These cookies are easy to make and so tasty!
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar, divided
- 1/4 tsp sea salt
- 2 1/4 cup all-purpose flour
- 1 tsp vanilla
- 3/4 cup chopped nuts (pecans or walnuts)
Instructions
- Cream together the butter and 1/2 cup of the powdered sugar until light and fluffy with a mixer using the paddle attachment on medium speed.
- Turn the mixer to low and add the salt and flour, gradually. When the flour is mostly incorporated, add the vanilla and nuts. Increase the speed to medium-low and continue to mix for another minute until the dough comes together.
- Transfer the dough to a small bowl and press together slightly. Cover with plastic wrap and refrigerate for at least 4 hours.
- Preheat the oven to 400 degrees. Pinch off tablespoon-sized pieces of the dough and roll into a tight ball. Place on a baking sheet lined with a silicon mat or parchment paper. Bake for 10-11 minutes until the cookies are cooked through and beginning to get golden brown on the bottom.
- Carefully transfer the hot cookies to a cooling rack and let cool for about five minutes. (Not much longer, because you want to roll the cookies in the sugar when warm).
- Measure out a half cup of powdered sugar into a small bowl. Roll the warm cookies in the sugar until well coated, then transfer them a serving plate or container to finish cooling. (You can roll them a second time in the sugar once cooled for a thicker coating).
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Just made your frosted tea cakes today! They must be included in the Christmas coolie line up! Your MIL Russian Tea Cakes are what we call Swedish Snowballs. I think this recipe permeates many different cultures. They are so delicious!